Ice cream bases
For excellent gelato we need to start from the base! From Giuso expertise, a rich assortment to satisfy the needs of every artisan gelato maker.
This is the ideal base for preparing alcoholic sorbets in general. Its special formula makes it possible to use up to 40% or more of wine (lower percentages for spirits) in the mixture and to create ice cream with excellent stability and workability. The low sugar content also makes it possible to exalt the aromatic notes of the wines and liqueurs, thanks also to the fact it is fat and dairy free.
Assoluta frutta 50
Contains five essential ingredients: vegetable fibres that absorb water and stabilise; fructose, a natural fruit sugar that acts as an anti-freezing agent; dehydrated lemon juice, a natural acidifier; vegetable proteins (soya), that provide creaminess; maltodextrins, that absorb water and provide structure.
Assoluta latte 75
Assoluta Latte base contains: milk proteins, that give warmth and structure; vegetable fibres, that absorb water and stabilise; spray skimmed milk, that helps to improve structure and warmth; maltodextrins, that absorb water and provide structure; starch, which plays an important stabilising role.
This does not contain fats or flavourings and gives the ice cream a dry and compact structure, thanks above all, to its maltodextrin content. Neutral flavour.
Complet 100 “c”
Features a fresh and delicate milk flavour and guarantees ice cream that is easy to scoop and has a very fine, warm and velvety texture. Packed with stabilising fats, it gives ice cream excellent creaminess and good resistance on display. Milk flavour.
Complet 100 “h”
Contains a core of stabilisers and emulsifiers which can also work cold. Furthermore, the high percentage of low-fat milk solids it contains makes it possible to create excellent quality ice cream. Milk flavour.
Complet 250 "h/c"
Rich in well-balanced ingredients that give the ice cream a solid and compact structure. Ideal for creating ice creams that combine quality and simplicity, they are used only with water and sugar. Milk flavour.
Complet 550 “a c/f"
Features a fresh and delicate milk flavour. Just add a litre of water to 550 g of product to create ice creams that are well-balanced, easy to scoop and long-lasting on display.
Complet chocolate flavor 100
This is a base that makes it possible to create a chocolate ice cream that features a fairly light colour. Free from flavourings.
Complet chocolate flavor 150
An ideal base for those looking for chocolate ice creamwith an intense and marked flavour and a compact andcreamy structure. The recipe contains neither sugar normilk. Free from flavourings.
Complet plus "h/c"
Featuring a fresh and delicate milk flavour this is made using non-hydrogenated vegetable fats and with added fibres and milk proteins that guarantee good, long-lasting resistance on display. The core of stabilisers and emulsifiers work effectively even cold, making it possible to obtain excellent quality ice cream with the addition of just milk.
A complete base with fractionated milk fats, natural flavouring and a milk taste. For use with milk.
A complete base with low-fat milk solids and fractionated milk fats, natural flavourings and a milk taste.
A complete base with fractionated milk fats, naturalflavouring and a milk taste. For use with milk.
A complete base with low-fat milk solids and fractionated milk fats, featuring a delicate milk taste. With natural flavourings. Use hot.
This is the fruit base that has the creamiest effect. The structure of the ice cream produced is very smooth and dry with a very high overrun and this enables the ice cream to be kept at length without the risk of “small wells” forming in the tubs. Fat and dairy free.
A product packed with quality ingredients for creating excellent fruit ice cream. The recipe is simple: just use Fruttosiomix, water and lots of fresh or frozen fruit. Its main feature is that it allows users to prepare ice cream with a sorbet-like structure, without the use of saccharose or milk derivates. In fact, the sugar used in this base is fructose, fruit’s natural sugar, which helps consumers savour the ice cream better, thanks to its qualities as flavour enhancer.The product also contains a lot of fibres that make improve digestibility and help the structure of the ice cream.
Matygel 50 "h/c"
Ideal for those who love ice cream that has a delicate milk flavour and a smooth structure.
Milkagel 50 “h”
Has an intense milk flavour and is ideal for those who wantto use very natural products that can easily be customised.Used hot. Has a delightful milk flavour.
Ideal for those looking for a “fresh” ice cream that is easy to customise this uses a light cow’s milk fat that makes the product extremely moreish. Also contains a generous quantity of powdered cream. Milk flavour.
Milkapan 50 “h/c"
Contains cream and provides the base mix with asignificant fat content that affords the product a particularly pleasant and rich flavour. Has a delightful milk flavour.
Characterised by the fact it does not contain either milk derivates or added fats. Suitable for making both milkbased and water-based ice creams. In water-based fruit ice creams it guarantees a sorbet-like structure, an intense colour and a clean and marked taste.
Pura natura 100 base
Free from emulsifiers and flavourings and with a neutral flavour and an opaque and creamy structure, thanks to the presence of grape sugar, vegetable fibres and milk proteins. To guarantee optimal and longer-lasting preservation on display, two exclusively vegetable origin stabilisers - guar and carob - are used making the ice cream even silkier and warmer on the palate.
Thanks to the emulsifiers it contains, it can develop a very intenseoverrun, giving the ice cream an excellent creamy quality. It doesnot contain fats and is dairy free. Neutral flavour.
Suprema base 100
Featuring a delicate milk flavour, this base is high in fat content (50%) and is ideal for creating particularly voluminous ice creams that are warm on the palate. Milk flavour.